A thread resurrection! Rise from the dead old cheese and cheese making thread!

I finally got around to making some cheese! First try was the Mozzarella since it didn't require any aging or special equipment. Took about 7 hours but with minimal effort. A lot of waiting then a step then wait some more... Luckily, maintaining temps was easy- surprising how steady a temp the milk will hold without a burner going.

Regardless, it was dead simple and easy and I got 500g of fresh mozzarella out of one gallon of pasteurized, homogenized cow's milk, a bit of calcium chloride, couple drops of liquid rennet and 1/4 tsp thermophillic B culture. Total cost was less than $4. I figure the comparable quality mozz at the grocer costs twice to three times as much. The time cost wacks it totally out of proportion in regards to retail; however, one just has to pay attention to a timer so a trip by the stove once in a while amongst other household tasks (fetching a beer) isn;t that much of a strain IMO.

Stretching the curd was easy- I kept a cool pot of water to dunk my gloved hands into when they got too hot!

Logged

The first principle is that you must not fool yourself, and you are the easiest person to fool. -Richard P. Feynman